Honey Garlic Chicken Wings
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Get ready to meet your new addiction: these Honey Garlic Chicken Wings are a game-changer. Crispy, juicy, and coated in a mouthwatering honey garlic sauce, these wings deliver restaurant-quality flavor right in your own kitchen—no reservations required!
Quick and savory Honey Garlic Chicken Wings
Ready to be the life of the party? Listen, these Honey Garlic Chicken Wings are your ticket to culinary stardom. I’m talking about wings so irresistibly crispy and saucy, your guests won’t be able to stop at just one.
Forget those bland, store-bought wings. With this recipe, you’re not just tossing together some chicken and sauce; you’re crafting a masterpiece of flavor. It’s the kind of dish that doesn’t just satisfy hunger—it creates memories. You know what they say, “go big or go home,” and trust me, these wings are your ‘go big’ moment.
Why You’ll Love These Honey Garlic Chicken Wings
- Flavor Explosion: If you’ve been hunting for the perfect balance of sweet, savory, and garlicky goodness, this is it. The honey garlic sauce is literally a game-changer.
- Easier Than You Think: Forget the notion that delicious wings only come from a restaurant’s deep fryer. These are oven-baked, my friends. You’ll get all the crispiness and flavor, without the mess and hassle of frying.
- Crowd-Pleaser Alert: Whether it’s game day, a family gathering, or just a Tuesday night, these wings are the ultimate people-pleaser.
- Chicken Wings: You can also use drumettes or boneless chicken if you prefer.
- Salt and Pepper: The basics for seasoning. Feel free to sub in your favorite all-purpose seasoning if you want to get fancy.
- Green Onions: These are for garnish and a pop of color. Optional but highly recommended.
- Water: The base for your sauce. Nothing fancy here, just good ol’ H2O.
- Molasses: Adds a rich, deep sweetness. Dark corn syrup or brown sugar can step in if needed.
- Honey: The namesake ingredient, providing that natural sweetness. Maple syrup is a good alternative.
- Garlic: Bringing in that sharp, savory kick. If you’re out, garlic powder will do in a pinch.
- Onion Powder: For added depth and flavor. Fresh minced onion works too.
- Brown Sugar: Adds sweetness and helps thicken the sauce. White sugar or more honey can also work.
You won’t believe how easy these honey garlic chicken wings are to make. Seriously, they’re a game-changer for wing night. Let’s get to it!
First off, heat your oven to 425℉ and line a baking sheet with parchment paper. If your wings are whole, go ahead and chop them up at the joints, getting rid of the wingtips. Season them with some salt and pepper. Trust me, this little step goes a long way.
Now, lay those wings out on your prepped baking sheet and toss them in the oven. Bake them for about 35 to 45 minutes, depending on how crispy you like ’em. While they’re doing their thing, let’s move on to the sauce.
Grab a small saucepan, and combine water, molasses, honey, minced garlic, onion powder, brown sugar, salt, and pepper. Turn the heat to medium and bring it to a boil. Then, reduce the heat and let it simmer until it’s reduced by half and thickened up. Should take about 5 minutes.
Once the wings are done, take them out and put them in a large bowl. Pour that gorgeous sauce all over them and give them a good toss to coat. Make sure each wing gets some love.
Optional, but if you want to elevate these wings even more, garnish with some chopped green onions. And just like that, you’ve got yourself the tastiest honey garlic chicken wings.
Frequently Asked Questions
Can I use chicken drumsticks instead of wings?
Absolutely! Drumsticks work just as well. Just adjust your cooking time as drumsticks might take a little longer to cook through.
Can I make the sauce ahead of time?
You bet! The sauce can be made up to 3 days in advance and stored in the fridge. Just heat it up a little before you toss it with the wings to get it back to that perfect, pourable consistency.
What if I don’t have molasses?
No worries! You can substitute the molasses with more honey or some dark brown sugar. The flavor will be a bit different but still delicious.
Can I fry the wings instead of baking them?
For sure, if you prefer fried wings, go for it. Fry them until they’re crispy and golden, then toss them in the sauce just like you would with the baked ones.
Expert Tips
- Dry Those Wings – For the crispiest result, make sure your chicken wings are as dry as possible before seasoning and baking. You can even leave them uncovered in the fridge for a few hours to dry out the skin. Trust me, it’s worth the extra step for that perfect crunch!
- Sauce Consistency – When you’re making the honey garlic sauce, keep an eye on it as it simmers. You want it to reduce to about half its original volume for the perfect coating consistency. If it’s too thin, it won’t stick well; too thick, and it’ll be hard to toss.
- Timing Is Everything – Add the sauce to the wings right before serving. This keeps the wings crispy and avoids them turning soggy from sitting in the sauce for too long.
Storage
If you have any leftovers—though I doubt you will—simply place them in an airtight container and refrigerate for up to 3 to 4 days.
Want to keep them longer? No problem! These wings freeze well. Just wrap them individually in plastic wrap, then place them in a zip-top freezer bag and freeze for up to 2 months.
To reheat, you can either thaw them in the fridge overnight and then bake in a 350°F oven until heated through, or go straight from the freezer to the oven, just adding a few extra minutes to the cooking time. Either way, they’ll still have that finger-licking goodness!
Discover Other Chicken Recipes
- Crispy Baked Parmesan Chicken Wings
- Buttermilk Fried Chicken
- Crispy Baked Salt And Pepper Chicken Wings
- Pressure Cooker Whole Chicken
- Red Chimichurri Chicken Wings
- Buffalo Chicken Wing Soup
- Vietnamese Style Chicken Wings
- Mongolian Chicken
- Honey Garlic Chicken
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Honey Garlic Chicken Wings
Ingredients
Chicken Wings
- 2 pounds chicken wings (rinsed and pat dry)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 3 green onions (chopped, optional)
Honey Garlic Sauce
- ¼ cup water
- 1 tablespoon molasses
- 3 tablespoons honey
- 6 cloves garlic (finely minced)
- 1 teaspoon onion powder
- 1 tablespoon brown sugar (packed)
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment paper.
- If your chicken wings are whole, cut them into 3 pieces at the joints and discard wing tips. Salt and pepper the wings and then place them on the baking sheet.
- Transfer the baking sheet to the oven and bake them for 35 to 45 minutes depending on how crispy you want them.
- Mix the rest of the ingredients together in a small saucepan, then over medium heat bring the sauce to a boil. Reduce the heat and simmer until mixture reduces and thickens, about 5 minutes, it should reduce to about half.
- Place the wings in a bowl and drizzle the sauce over the wings. Toss the wings in the bowl until each wing is fully coated.
- Garnish with green onions, if preferred, and serve hot.
Notes
- For crispier wings, consider patting them dry with a paper towel before seasoning and baking. The drier the skin, the crispier it will be.
- If you like your sauce with a kick, add a dash of red pepper flakes or a teaspoon of Sriracha to the honey garlic sauce.
- Molasses adds depth to the sauce, but if you don’t have it on hand, you can substitute with more brown sugar or even maple syrup.
- Garnishing with green onions not only adds color but a subtle layer of flavor. Chopped fresh cilantro or parsley also works well.
- Feel free to double the sauce recipe if you like your wings extra saucy. Just remember to adjust the seasoning accordingly.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hello Joanna Cismaru,
I did it exactly as you did including how it looks in the picture n guess what when my son arrived home for dinner, he said: ” Oh! What is this, miracle n then when he ate heaven was shock, because the taste was so good he reckon. Because I’m not a good cook us in old n some time just happy by steam or boil n then Because I did only small quantities as a trial, n wow! What a success n surprise for him. So I promise I will make again but this time bigger quantities. So I like to thanks you very very much for this beautiful n delicious n simple to do recipe. The top recipe. I was praise today by my son n husband. I would like to try other of your recipe. Thank once again. Regards, Cristy
PS how can I have the free ebook?
Hi Cristy! Glad you guys enjoyed the recipe! You just have to subscribe to my newsletter and you’ll receive the free ebook. You can subscribe from various places on the website. If you’re on your phone, simply tap on the free ebook button in the top right hand corner, or if you’re on a desktop, click on “sign me up” from the sidebar.
Made it twice already. The recipe is easy to make and they are SO YUMMY!!!!!
I’d like to make this for my boyfriend as either a lunch for work or dinner for when he gets home. If I make them for him, what do you suggest that needs to be done to reheat them? These look very good btw! Thank you!
Just pop them back in the oven at the same temp as the recipe calls for until they are heated through 🙂
This was really good, but the sauce was really sweet. We added some rice vinegar to balance it. Maybe a tbsp, but mostly to taste.
Jo, I absolutely love both your sites! I’ve made so many of your recipes to rave reviews from friends and family. Quick question. I recently purchased a toaster oven style air fryer and wonder if this recipe would be adaptable for that? Also do you see yourself posting any air fryer specific recipes in the future?
We do have a recipe for air fryer chicken wings! https://www.jocooks.com/recipes/air-fryer-chicken-wings/
After they’re done in the air fryer, you can toss them in this honey garlic sauce.
Ce poulet a l’air délicieux ! je vais traduire la recette pour pouvoir y goûter. Merci pour tous ces bons partages, bonne soirée.
I CAN’T WAIT to make these. You leave me with my mouth watering more than you know! Keep up the great work.
You’re going to love this recipe! Enjoy 🙂
How does this recipe do if I want to add heat? Think I could just add hot sauce and maybe a little butter to the mixture?
Absolutely, a little heat would be great.
I just made these and added butter. My husband doesn’t like hot, so I added hot sauce to mine. Amazing!!!!
I have been looking for a good Honey Garlic sauce for wings for a long time. This one is amazing! I made it last night and poured it over wings cooked in an ActiFry and cooked for an additional 5 minutes. It is the perfect ratio of sweet and garlic and terrifically sticky! Thank you!
So glad you made them and enjoyed them and commented. Thanks Mark!
Jo I absolutely love your blog. As a foodie at heart, I’ve never been the cooking type, just the eating type Lol. I stumbled upon your site and have really loved your recipes. I’ve tried SEVERAL…keep the great Chicken wing flavors coming! 🙂 I’m trying this one tonight!
Thank you so much Airez. 🙂
these are beyond AMAZING – I changed mine up a little, in that I used Colby jack and fresh jalapeños. It was a total hit! Thanks so much! I’ll be making this many many many more times in the future.
Glad you liked them Laura, thanks for stopping by!
Yummy wings. They are so perfect for dinner time snack. Love the flavor of onion powder in it.
These look delicious! Question….do you still see the little hairs on the wings when you bake them? I made baked teriyaki wings a number of years ago and everyone said it was a turnoff to see all the little hairs. I had assumed you could see them because they weren’t fried off (I know, that sounds sick). So now I’m anxious to bake wings now. Is the texture of your baked wings any different? Just curious.
Do you mean feathers? Not sure, usually my chicken wings don’t really have feathers on them but you could clean them before baking them. 🙂
Not actual feathers. But maybe they were remnants of the feathers. Anyhow, yours look great. I’ll definitely give them a try. Thanks for sharing!
You’re welcome, let me know how you like them. 🙂
To get the feathers off before I cook the chicken, I use a lighter to burn the excess feathers off. A little trick I learned from my grandmother growing up.
YUM, Wings are for dinner tomorrow night, and was wondering what I was going to coat them with, now I know…